Crisp Noodle And Vegetable Stir-Fry Recipe

Name: Crisp Noodle And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: peanut oil or sunflower oil, for deep-frying; 4 ounces rice vermicelli, broken into 3-inch lengths; 3/4 cup green beans, cut into short lengths; 2 carrots, cut into thin sticks; 2 zucchini, cut into thin sticks; 4 ounces shiitake mushrooms, sliced; 1 inch piece fresh gingerroot, shredded; 1/2 head napa cabbage, shredded; 4 scallions, shredded; 1/2 cup fresh bean sprout; 2 tablespoons dark soy sauce; 2 tablespoons rice wine; 1 pinch sugar; 2 tablespoons coarsely chopped fresh cilantro

Servings: persons

peanut oil or sunflower oil, for deep-frying
4 ounces rice vermicelli, broken into 3-inch lengths
3/4 cup green beans, cut into short lengths
2 carrots, cut into thin sticks
2 zucchini, cut into thin sticks
4 ounces shiitake mushrooms, sliced
1 inch piece fresh gingerroot, shredded
1/2 head napa cabbage, shredded
4 scallions, shredded
1/2 cup fresh bean sprout
2 tablespoons dark soy sauce
2 tablespoons rice wine
1 pinch sugar
2 tablespoons coarsely chopped fresh cilantro

1
Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350u00b0.
2
Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.
3
Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.
4
Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.
5
Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.
6
Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.
7
Add noodles and cilantro and toss well. Serve immediately.
8
HERE'S A CHEF'S TIP:
9
The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: peanut oil or sunflower oil, for deep-frying, 4 ounces rice vermicelli, broken into 3-inch lengths, 3/4 cup green beans, cut into short lengths, 2 carrots, cut into thin sticks, and more.

Yes, Crisp Noodle And Vegetable Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crisp Noodle And Vegetable Stir-Fry

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